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The Ultimate Fluffy Sourdough Discard Pancakes

A tall stack of fluffy sourdough discard pancakes drizzled with syrup, with a piece taken out to show the texture.
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Use your extra sourdough starter discard to make these incredibly light, fluffy, and tangy pancakes. This zero-waste breakfast is quick to prepare and perfect for weekend mornings.

Ingredients

Scale
  • 1 cup sourdough starter discard (unfed)
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk (whole or preferred alternative)
  • 2 tablespoons melted butter or neutral oil, plus more for the griddle

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixes the dry ingredients well.
  2. In a separate small bowl, whisk together the sourdough discard, egg, and milk until just combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and reduces fluffiness.
  4. Gently fold in the melted butter or oil.
  5. Let the batter rest at room temperature for 10 minutes. This allows the leavening agents to activate, helping you achieve those light and airy pancakes.
  6. Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown on the bottom.
  9. Serve immediately with your favorite toppings, like maple syrup or fresh berries.

Notes

  • For the fluffiest sourdough discard pancakes, avoid stirring the batter once the dry and wet ingredients are combined.
  • If your discard is very cold, let the batter sit for 15 minutes instead of 10.
  • You can substitute half the all-purpose flour with whole wheat flour for a slightly healthier version.
  • These pancakes freeze well. Cool completely, then stack with parchment paper in between and store in an airtight container. Reheat in a toaster or oven.

Nutrition

Find it online: https://whiskdaily.com/sourdough-discard-pancakes-recipe-fluffy/